Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Madjadara

I do not like onions – do NOT like those stinky, vicious, little things!!  However, this dish, made for me by my friend Julia Parkinson, introduced me to caramelized onions.  And they are heavenly!

 

Ingredients

  • 1 (or 2) cups brown lentils, rinsed
  • 1 cup long grain rice, cooked
  • 5 cups water
  • 2 tsp – 1 Tbsp cumin
  • 1-2 Tbsp salt
  • 1-2 tsp pepper
  • 6 shakes Mrs. Dash
  •  1/4 cup oil
  • 2 large onions, cut into long slices, moon shaped*
  • Mrs. Dash, cumin, salt and pepper to taste

 

Directions

Bring lentils to a boil, and add salt.  When cooked, add rice, cumin, pepper, and Mrs. dash

Meanwhile, sauté the onions in the oil until brown (caramelized) with spices.  Put some of onions and onion oil into lentils when they are done, garnish the dish with remaining onions (the best part).  Eat warm or cold with plain yogurt.

*I’ve never figured out how she cut the onions into beautiful crescent shapes.  I just halve them (and maybe quarter them) and slice them.

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Chickpea Burgers with Tahini Sauce

Ingredients

Burgers:

  • 2 cups cooked (canned) chickpeas, rinsed if canned
  • 1/4 onion, diced (I like to cook mine, or just skip it and add onion powder)
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini Sauce:

  • 1 cup low-fat plain yogurt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 teaspoon salt

Directions

To prepare burgers: Place chickpeas, cooked onion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce, sliced tomatoes, and sprouts.

Adapted slightly from Chickpea Burgers and Tahini Sauce by EatingWell.com.

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